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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is my ultimate hangover cure, for when you wake up on a Sunday morning too late for breakfast but a little bit before lunch. Keeps you full for a good while too. Ingredients:
200 g baked beans |
1 small onion, sliced |
4 mushrooms, chopped |
1 garlic clove, crushed |
1 tomato, chopped |
1 dash olive oil |
2 eggs |
1 teaspoon mixed herbs |
1 dash milk |
salt |
pepper |
whole grain bread |
1/2 tablespoon grated cheddar cheese |
Directions:
1. Soften onions in olive oil for a few minutes.
2. Add mushrooms and garlic and soften them over a medium heat, being careful not to burn.
3. Add tomato and cook until soft.
4. Add tin of baked beans and stir. Heat through and move to the side.
5. Break 2 eggs into a mug.
6. Add herbs and seasoning and milk.
7. Whisk together.
8. Cook as an omelet/scrambled eggs as preferred.
9. Put bean mixture into a serving bowl and top with egg.
10. Sprinkle with cheddar and cook until cheese is melted in microwave.
11. Toast bread and serve to the side.
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